Christmas Kiss Cookie Cups
Christmas Kiss Cookie Cups feature a soft sugar cookie base filled with creamy frosting, topped with sprinkles, and crowned with a Hershey's Kiss for the perfect holiday treat!
Yield: 24 cookies
Calories: 152kcal
Ingredients
- 16 oz Ready To Bake Refrigerated Sugar Cookie Dough 24 ct (I used Pillsbury)
- 2/3 cup red frosting
- Red green, and white nonpareils
- 24 Hershey’s Kiss chocolates unwrapped
Instructions
- Preheat the oven to 350 degrees.
- Spray a mini muffin pan with nonstick cooking spray.
- Fill each of the 24 cavities with one cookie piece.
- Bake for 15 minutes, remove from the oven, and use a muddler to create a cavity in the center of each cookie cup.
- Transfer the pan to the refrigerator to chill for 20 minutes (makes it easier to remove from the pan), then gently twist the cookie cups to remove them from the pan.
- Fill a piping bag with frosting, then fill the center of each cookie cup with frosting. Add sprinkles, then top with a Hershey’s Kiss.